Tamang, J.P.,
S. Thapa and
B. Rai
(1996)
Indigenous fermented foods and beverages of Darjeeling hills and Sikkim: process and product characterization.
[Publication]
Full text not available from this repository.
| Item Type: |
Publication
|
| Author(s): |
Tamang, J.P.,
S. Thapa and
B. Rai |
| Author(s) order (without accents): |
Tamang JP
S Thapa and
B Rai |
| Title order (without accents): |
Indigenous fermented foods and beverages of Darjeeling hills and Sikkim: process and product characterization |
| Type of publication: |
Article / Letter to editor |
| Language: |
English |
| Published in: |
Journal of Hill Research 9, 401--411 |
| Location: |
reference |
| Checked: |
no |
| ReferenceID: |
26t |
| Date Deposited: |
07 Jul 2017 12:43 |
| Last Modified: |
07 Jul 2017 12:43 |
| URI: |
http://indianmedicine.eldoc.ub.rug.nl/id/eprint/61957 |
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